The Best Beef Rouladen
Tender, flavorful, and irresistibly comforting, "The Best Beef Rouladen" brings the essence of authentic German cuisine straight to your table. This classic recipe features thinly sliced top round steak wrapped around a savory filling of tangy Dijon mustard, smoky bacon, crisp dill pickles, and sweet caramelized onions. Each roulade is browned to perfection, then slow-braised in a rich sauce of beef broth, dry red wine, and aromatic bay leaf until melt-in-your-mouth tender. The result is a luscious dish bursting with depth and warmth. Perfectly served alongside creamy mashed potatoes, hearty spaetzle, or tangy red cabbage, this meal is a comforting, restaurant-quality experience that’s surprisingly easy to create at home. Indulge in this traditional favorite, ideal for family dinners, festive occasions, or whenever you crave a touch of European flair.
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Recipe Information
Ingredients
- 4 slices Top round steak (thinly sliced, about 1/4 inch thick)
- 4 tablespoons Dijon mustard
- 2 whole Pickles (dill, sliced into thin spears)
- 1 medium Yellow onion (sliced thinly)
- 4 strips Bacon (cut in half lengthwise)
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Vegetable oil
- 2 cups Beef broth
- 1 cup Dry red wine
- 1 whole Bay leaf
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Place each slice of beef on a flat surface and gently pound with a meat mallet until it is about 1/8 inch thick. Season each slice lightly with salt and pepper on both sides.
Spread 1 tablespoon of Dijon mustard evenly over one side of each beef slice.
Place a few slices of onion, a piece of pickle spear, and a half strip of bacon across the wider end of the beef slice.
Roll the beef tightly around the filling and secure with kitchen twine or toothpicks.
Lightly coat the outside of each roulade with all-purpose flour.
In a large skillet or Dutch oven, heat vegetable oil over medium-high heat. Brown the beef roulades on all sides, about 2 minutes per side. Work in batches if necessary to avoid overcrowding.
Once all roulades are browned, remove them from the skillet and set aside. Add the remaining sliced onions to the skillet and sauté for 3-4 minutes until softened.
Deglaze the skillet with red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for 2-3 minutes.
Add the beef broth and bay leaf to the skillet, then return the browned roulades to the pan. The liquid should come about halfway up the roulades. If needed, add more broth or water.
Bring the liquid to a gentle simmer, cover with a lid, and reduce the heat to low. Braise the roulades for 1.5 hours, turning them occasionally to ensure they cook evenly.
Once the roulades are tender, remove them to a serving platter and keep warm.
To make the sauce, remove the bay leaf from the braising liquid. Turn the heat up to medium and allow the sauce to reduce for about 5-7 minutes until slightly thickened. Adjust seasoning with additional salt and pepper if needed.
Serve the beef roulades topped with the sauce and garnished with chopped parsley. Pair with mashed potatoes, spaetzle, or red cabbage for a traditional German meal.
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 6282 mg | 273% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 9.2 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1455 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
